First Services Hospitality

Dining etiquette tips – the 10 Do’s!

Brenda — Thu, 05 Jan 2012 01:45:10 +0000

1. Once seated, unfold your napkin and place it on your lap. Use it for occasionally wiping your lips or fingers. At the end of dinner, leave the napkin on the place setting.
2. It is good dinner table etiquette to serve the lady sitting to the right of the host first, then the other ladies in a clockwise direction, and then the gentlemen.
3. The correct position for holding a knife and fork is with the handles in the palm of the hand, forefinger on top, and thumb underneath.
4. Between mouthfuls of food you can rest the knife and fork on either side of the plate. When you have finished eating, place them side by side in the center of the plate.
5. If the food presented to you is not to your liking, it is polite to at least make some attempt to eat a small amount of it. 6. It is quite acceptable to leave some food to one side of your plate if you feel as though you have eaten enough.
7. Desserts may be eaten with both a spoon and fork, or alternatively a fork alone if it is a cake or pastry style sweet.
8. When a fellow lady diner excuses herself from the table, it is polite for the gentlemen to stand up as she leaves the table, sit down again, and then stand once more when she returns.
9. Be gracious and thank the host and hostess for their hospitality before leaving for the evening.
10. Always send a personal thank you note to the host and hostess shortly afterwards for their hospitality and being invited out for the evening.

Do You Want To Make Your Friends Happy This Christmas?

Brenda — Sat, 10 Dec 2011 20:11:13 +0000

We made these Oreo truffles recently for one of our events. We try to put a different spin on things so we added a little baileys to the mixture. I hope that you try these for the holidays as you can come up with some of your own creations any cookie that is filled with a cream mixture would work and add your favourite liqueur to the mix.

Here is the recipe for ours.

1 package of cream cheese (softened)

1 package of Oreo cookies or another cream filled cookie (crushed) save 1/3 cup for sprinkling over dipped truffles.

2 tbsps of baileys liqueur

2 packages of semi sweet chocolate (melted for dipping)

In a food processor add crushed cookies, cream cheese in chunks and mix add the bailey liqueur and when the mixture comes together remove and shape into small truffle sized balls. Microwave chocolate on high for above 2 minutes and every 30 seconds stir chocolate ( it may not take the whole 2 minutes to melt depends on your microwave0. Dip truffle balls into the chocolate using two forks to easily move around, drain off the excess chocolate and place on wax paper. When all truffles are done and prior to the chocolate hardening sprinkle remaining cookies over tops and refrigerate until hard. Enjoy.

A Sure Party Pleaser! Cranberry and BBQ One Bite Meatballs.

Brenda — Tue, 06 Dec 2011 20:29:41 +0000

If you are having family and friends in this month to celebrate then try our appetizer for Cranberry and BBQ One Bite Meatballs! What would a celebration be without these little mouth-watering morsels of deliciousness? This recipe will have your guests asking you for the recipe. We hope that this recipe will become one of your family and friends favourites and that you make it for all your celebrations.

Meatballs:

2 lbs. lean ground beef
1 1/3 cup ketchup
3 tablespoons seasoned dry bread crumbs
1 egg, slightly beaten
1 tablespoons finely chopped white onion
3/4 teaspoon minced garlic
1/2 teaspoon black pepper
1/4 teaspoon salt

Sauce:

1/2 cup ketchup
1/2 cup packed brown sugar
1/3 cup of whole cranberries (in the can)
1/4 can (6 oz) tomato paste
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
dash of tabasco sauce

Preparation:

Preheat oven to 350°. In a large bowl, combine ground beef, 1/3 cup ketchup, bread crumbs, egg, onion, garlic, black pepper, salt and tabasco. With hands or wooden spoon, mix lightly but thoroughly; shape into 1-inch meatballs. Brown meatballs in a frying pan to start and then transfer to a baking dish. If you are going to be reheating the meatballs do not over cook or they will be dry. Note: meatballs are to be small so cooking time will depend on how large you made them. Meatballs are to be a one bite appetizer and try not to have sauce dripping off the meatballs or it will be very messy for your guests to handle.

Sauce:

Mix remaining 1 cup ketchup, brown sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in a medium bowl. Pour over meatballs and place in the oven for approximately 15-20 minutes. Place meatballs on a platter with edges.

Serve with cocktail picks and napkins.
Makes about 4 dozen 1-inch meatballs.

Party time? Seven ways to plan an affordable staff party in 2011

Brenda — Fri, 02 Dec 2011 21:55:18 +0000

It can sneak up on you very quickly the holiday season. So with the holidays fast approaching, and employers everywhere cringing at the thought of spending money on a company party, First Services Hospitality owner Brenda Phillips offers these suggestions for planning a more economical year-end soiree.

1. Let’s do lunch. Ever noticed how the lunch menu at most restaurants is way less expensive than the dinner menu? Turn this years’ Christmas Party into a luncheon to help keep your costs in check, and your staff will thank you for A) a free afternoon off work, and B) not having to come up with an excuse for not going to your regular weekend party.

2. Make your office party an office party. Having your party in the office instead of renting a hall or hotel can shave a large chunk off your total party expense, and gives you the flexibility to choose your own caterer rather than be forced to use hotel-issue options only.

3. Shop around. This may seem like a no-brainer, but most of us are busy and often too quick to just call the people you dealt with last year. Take the time to seek out competitively-priced caterers who are all too eager to earn your business.

4. Have a co-party. Do you know another company that you could co-host a party with? Split the expenses by planning your big event together, and who knows, the injection of some new faces in the crowd could actually serve to liven up the event more than you expected.

5. Get creative. Host a themed office party, an office murder mystery, or a games night to get everyone involved and turn your usual can’t-wait-to-get-this-over-with yawner into a hey-that-was-a-great-time-when-can-we-do-it-again success.

6. Spend some of your savings. Re-invest some of the money you’re saving into something everyone can benefit from like a couple of decent door prizes, a weekend in Whistler giveaway, or $500 in gift certificates to help out with Christmas shopping.

7. Hold the party in your home. If you have a large home why not save the expense of a hall and have it in your home. This will personalize the party and it can be a mix and mingle style combined with plated appetizers and some wonderful beverages. Remember to have taxi vouchers available or planned rides home a limo bus that picks up and drops off can be a nice touch.

Having a Christmas holiday party is a nice way for everyone to celebrate the holidays and keep the moral up. Planning something a little different without breaking the bank can be both rewarding and successful!

Hospitality Business Consultants

Brenda — Fri, 04 Nov 2011 20:25:22 +0000

How a Planner Helps You Stay “under-Whelmed”

Brenda — Fri, 23 Sep 2011 00:39:32 +0000

Choosing a great event planner starts with first knowing the type of event that you want to hold? Is the event a corporate event or a social event? Both types of events may require different styles of event planners; although some event planners are skilled to do both generally they will specialize in one or the other. Corporate event planners, work mainly with corporate clients to produce meetings, conventions, galas and fundraisers they are for the organization, group or association guests. Social event planners are producing social functions, weddings, non-profit fundraisers and other social events that are mainly public or invited guest’s events.

You will want to ask, who is their clients and what is their specialty? What was the outcome of the event? A great event planner will share the high-lights and the low- lights; if everything was outstanding all the time then this is probably not the best event planner for you. You want an event planner that has learned from mistakes and how they have put procedures in place to deal with any situations like this that may arise in the future. You want an event planner that can make suggestions on how to make the event better and lead you away from any misguided well intentioned ideas.

Great event planners are willing to give references, and have testimonials on their websites that can be confirmed by the potential client. They act in a professional manner, show-up on time, hold meetings, from the tentative booking, to working through the process, to confirming details ( working with suppliers), keeping the client on budget, keeping the client informed about the budget, answering telephone messages, e-mails in a timely manner, working at the event, being held accountable and conducting a post event analysis. All of these qualities and qualifications are true for both types of event planner- corporate or social.

Event planners should not be your friends or family this can be detrimental to the relationship and having an outside opinion and working through the process of the event is preferred. Study websites, ask colleagues or remember the great event that you attended and ask the person who held the event who was the event planner? Event planner’s charges will range depending on their specialty and what is required by them to do. You should contact three or more event planners and ask for quotes based on the criteria that you have outlined. An event planner may seem unnecessary expense although the your time and commitment that you have to dedicate may be best left up to a professional that can keep your budget on track and work with all the deadlines that are very important to holding a successful event.

Brenda Phillips is the owner of First Services Hospitality, and specializes in full service catering and in event staffing. She can be reached by email at info@firstserviceshospitality.com

Comfort Food on a Monday!

admin — Wed, 27 Apr 2011 21:54:48 +0000

As I looked out the window today (Monday) I thought what am I going to make for dinner that is going to add some comfort to this drab and rainy day? I know that spring on the west coast can be like this as I have lived here all my life and generally enjoy the seasons and the weather. So to the kitchen I am off to look to see what I have that may fit for this mood. I find a recipe for chicken stew in a crock pot and this I think will fit as it is hearty and comforting and will take very little effort as I can just put all the ingredients in the crock pot and let it do the work… hum sounds good! I have provided the recipe below and hope that you try this one when you feel a little comfort is what you require.

4 Medium Potatoes, cut into bite size

4 Medium carrots, cut into bite size

1 1/2 cups chopped onions

1 1/4lbs. chicken (you can use dark or white meat) cut into bite sized pieces – skin and bones removed.

2 Cups of hot water

1 tbsp Chicken bouillon powder

1 tsp salt

1/4 tsp freshly ground pepper

1/4 tsp ground thyme

1/2 tsp liquid gravy browner

Layer all the vegetables in the bottom, place the chicken on top . Stir the remaining ingredients together and pour over the chicken. Cook on low for 9-10 hours or high for 4.5-5 hours. This recipe should serve 6 people. I would make a rice pilaf and serve it on the side and use the juice as a gravy. I look forward to your comments. Let me know if you made this one and enjoyed it or not?

Training tips that will make a difference!

admin — Wed, 27 Apr 2011 21:52:02 +0000

First Services Hospitality believes that a company needs to create and reinforce your company’s procedure on training of new and exsiting staff. If you decide to ignore this procedure then you are leaving yourself open to unsatisified customers. Service is such an important part of the dining experience! Excellent food cannot sustain a food service operation today without a well-trained and courteous staff. Customers expect the service experience to cover more than just putting the plate down in front of them. Service staff that engages the customer in lively, knowledgeable conversation regarding food and beverage are more likely to satisfy the customer and bring them back again. According to 4 Remarkable Service.com ” 73% of the reason customers return to a restaurant is service!” If you are looking for help in training your food and beverage staff please give us a call at First Services Hospitality (778-988-9440) we can help with the customer service experience!

Silent Shopper Programs – Protect Your Restaurant or Hotel Operation.

admin — Wed, 27 Apr 2011 21:49:28 +0000

Have you been unsatisfied with a customer service experience at a restaurant or after checking out of a hotel? It is the wise restaurant or hotel owner that makes sure that they protect their asset by having a “Silent Shopper Program” in place. Silent Shopper Programs: will provide the owner with valuable feedback from service, food quality, presentation, check-in, cleanliness, staff willingness to answer or resolve questions to cash handling and check out. You spend money on training and setting up policies and procedures to try and fool proof these situations can you answer yes that they are being followed? First Services Hospitality Silent Shopper Program will not only provide constructive suggestions on areas for improvement but provide feedback on areas that are performing well. A Silent Shopper Program can assist the owner with recognizing that having regular training and quality control check ups will contribute to the profitability of the hospitality operation. For more information call First Services Hospitality (778-988-9440) we can set up a Silent Shopper Program for your restaurant or hotel.

Cheddar, Jalapeño Jack and Bacon Muffins

admin — Wed, 27 Apr 2011 21:47:01 +0000

The recipe listed below is one that I have used for catering to clients for their breakfast events. These go over very well with the guests and it is really nice to have a savoury type of muffin instead of all sweet. Try these let me know what you think and if you have tweaked them to add any of your favorite ingredients?

Cheddar, Jack and Bacon Muffins

Ingredients:

6 strips bacon

1/2 cup (250 mL) shredded old cheddar cheese

1/2 cup (250mL) shredded jack jalapeño cheese
3 cups (750 mL) flour
2 tbsp (25 mL) granulated sugar
4 tsp (18 mL) baking powder
1/2 tsp(2.5 mL) pepper

1 tsp (5 mL) salt
1 cup (250 mL) milk

1/2 cup (125 mL) vegetable oil
1/2 cup (125 mL) sliced green onions
1/2 cup (125 mL) sour cream
2 eggs

Preparation:

Cook bacon over medium heat for 5 minutes or until crisp. Drain on paper towels; let cool and crumble. In small bowl, combine 1 tbsp (15 mL) of the crumbled bacon and 2 tbsp (25 mL) of the Cheddar and Jack; set aside.

In large bowl, whisk together flour, sugar, baking powder, pepper and salt ; stir in remaining bacon, Jack and Cheddar.

Whisk together milk, oil, onions, sour cream and eggs; pour over dry ingredients. Stir together just until moistened. Spoon into greased or paper-lined muffin cups; sprinkle reserved bacon, Jack and Cheddar mixture on top.

Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden. You can make these a head and store or freeze in airtight container in refrigerator or you can freeze and reheat. I like them reheated as the flavors are really wonderful together warm.